Here it is, your guide to the best, easy homemade vermicelli you’ll ever make. And yep, you read that right. It’s my sister’s, and it’s famous !
We grew up in a small tow in SE Colorado with awesome Mexican food. Honestly, I didn’t know what bad Mexican food was until I moved to San Francisco. Anyway, I’m not sure why it took me so long to discover that my sister made ah-ma-zing homemade vermicelli (verm as we affectionately call it), but once I did, there was no turning back. Nor have I found a restaurant other than Mexico City (in La Junta, CO), that makes it as well as she does.
Here are the steps, snag the recipe at the bottom of the post and make it this weekend or for your next friend’s gathering. I promise, you’ll be very popular!
Thanks Ash! xo
Step 1: Gather ingredients.
Step 2: Heat a big skillet on med/high, add high quality EVOO and lightly sautée the garlic. *This is one modification from Ash’s recipe – she will sometimes use lard vs oil.
Step 3: Add your verm noodles. You can find these at specialty grocery stores, and some larger stores too. And if all else fails, by angel hair pasta and break it up into small pieces.
Step 4: Brown the noodles. Be patient, keep tossing them gently, but watch them closely because the go from brown to burnt in no time flat.
Step 5: Add the low sodium chicken stock.
Step 6: Add the tomato sauce.
Step 7: Let the noodles, stock and tomato sauce marry together and simmer for 10 min or so. You may need to add a little more stock if the noodles absorb all the liquid but aren’t cooked through.
Keep stirring the noodles and checking them. You’ll want to take them to al dente, then you’re set. The sauce with thicken up and you’ll be ready to serve this right up with your Tuesday night tacos, or burritos, or just in a bowl with a hot buttered homemade tortilla. Oh yea!
I hope you’re mouth is watering and you’re inspired to make your own batch! Let me know how it turns out!
Serves 8
Ashley Emrich
Yields 1 cup
The best vermicelli hands down! Easy, quick and everyone in the family will love it!
2 minPrep Time
25 minCook Time
27 minTotal Time
Ingredients
- 1 TBSP Extra Virgin Olive Oil (EVOO)
- 3 Cloves of Garlic, minced
- 1 tsp of Onion Powder (or 1/2 white onion finely chopped)
- 2 Cups Vermicelli noodles
- 2 Cups Low Sodium Chicken Stock
- 1 Can (15oz) Tomato Sauce
- Salt
- Pepper
Instructions
- Heat a large skillet over med-high heat.
- Add EVOO.
- Once warm, add onion (if using fresh onion), if not add garlic and cook for 1-2 minutes. Try not burn your garlic.
- Add your Verm noodles and coat in the oil, then sautee for a few minutes to given an even brown throughout.
- Add chicken stock and tomato sauce and bring to a quick boil, then reduce to simmer for 8-10 minutes until the noodles are al dente. (If you're using onion powder, add it here and stir throughout.)
- Keep testing your noodles and once they're cooked through, taste, add salt and pepper if needed. Once the sauce has thickened a little, you're good to go.
- If your noodles haven't cooked through and your sauce has reduced, just add more stock!